Game Bird Nargisi Kofta

1. If you have a food processor, blitz all the mince ingredients together. Preferably twice to get a fine mince, check seasoning and set aside. If you do not have a food processor, get the boned game minced by your butcher then chop all the fresh ingredients very finely and then knead this into the mince.
2. To boil the eggs so they’re semi soft, put them in a pan of simmer water for 6 – 7 mins then put in iced water, peel when well chilled gently.
3. Divide the mince into 6 equal portions and work each ball with your hands until soft & supple.
4. Flatten the mince in your palm and place an egg in the middle.
5. Enclose the mince around the egg and with the use of both hands to form a “Kofta” in the shape of a ball or an egg. Make sure no open edges are exposed.
6. Repeat the process for all the eggs and make 6 kofta’s in all.
7. Frying seals the mince in quite rapidly. However, if putting in an oven, be sure that it is very hot otherwise you will lose too much fluid. The best thing is to apply some oil with your palm on the Koftas then place them on an oiled or non stick mat in a tray and place in an oven well over 220C/ 200C fan / gas 7, however sometimes in these instances the meat can slip off too so maximum heat is necessary.
8. To make the sauce, heat the oil in a casserole dish and sauté the onions on a medium flame.
9. Meanwhile add all the remaining ingredients into the blender and puree to a fine consistency. Add more stock or water if needed to get your puree smooth and everything to be reduced to a fine puree. You will have to cut up the ginger into small pieces and the cinnamon to be broken into small pieces too.
10. Stir the onions regularly and brown them to a rich dark brown. When the onions are browned add the masala and stir continuously for 2 -3 mins until the masala begins to bubble. (The pureed ingredients is now called the Masala)
11. Lower the flame and cook covered for 15 – 20 mins, stirring from time to time and ensuring that the bottom of the pan is scraped clean.
12. If the sauce thickens too rapidly add some stock or water. The consistency of the sauce needs to be between single and double cream
13. Check the seasoning and cook until a thin film of oil comes to the surface and the sauce tastes cooked. Add the chopped coriander and then the koftas if raw and cook them covered for up to 12 – 15 mins on a slow simmer.
14. If you are adding the kofta cooked, simmer them for a few minutes until heated. Remember we must try and not overcook the eggs inside.

Both the recipes can be used independently of one another and, you can serve the koftas with green chutney or a raita or another rich Indian style gravy or a coconut based curry. They can be cut into half and served along with other foods to create more portions. Use the mixture with quail eggs instead and serve as a canapé. These may take only a minute or two to cook. Frying them is best as the appearance is better and may take just one minute or until you get a nice colour.